Re: layer of fat(?) coating the grains

[Guest guest]

I would think stirring well before straining would totally eliminate this

" problem " . The grains are okay, I'm sure.

Marilyn

On Jan 2, 2008 10:22 AM, purplesprout <purplesprout@...> wrote:

> Yesterday I used full fat goat's milk for the first time in making my

> kefir. The kefir was very hard to strain and there seemed to be a

> chewy outer coating on the grains (I tasted one) that wasn't there

> before. They had a more sticky look to them before when I was doing

> the 1% milk. My question is this: are the grains ok? Will I have to

> wash off that fatty coating somehow? Are the grains suffocating?

>

> I'm hoping to switch to raw milk sometime in the near future. Will

> all the fat in the raw milk be as much of a problem as in the pasteurized?

>

> Thanks a lot,

> Purplesprout

>

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